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Spicy pasta salad

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Ingredients for 4 servings:

  • 250 g tricolor farfalle
  • 250 g cheese (smoked cheese with ham), finely diced
  • 100 g sausage (Cervelatwurst), finely diced
  • 1 cup carrot(s), cooked al dente, diced
  • ½ m.-sized cucumber(s), peeled, pitted, diced
  • 1 m.-sized onion(s), peeled, halved, in fine rings
  • 10 olives stuffed with peppers, halved, as desired
  • 7 tbsp Balsamic vinegar, white
  • 5 tbsp, levelled olive oil, mild
  • 1 tsp Worcestershire sauce
  • ¼ liter vegetable broth
  • 1 tbsp, sautéed herbs, chopped, to taste
  • some salt and pepper to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

summery light

Cook the farfalle according to the instructions until al dente, then rinse with water. Combine ingredients 1 to 7 in a bowl. Mix vinegar and salt well, whisk in the herbs, pepper, and oil, and pour over the salad. Let stand for 2 hours. Season again before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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